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Whiskey Bacon Jam Deviled Eggs

Whiskey bacon jam deviled eggs pair creamy Dijon yolk filling with a smoky-sweet bacon jam simmered until syrupy. Chill the finished eggs for 20 minutes before serving for an easy-to-serve appetizer.
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Prep Time 15 minutes
Cook Time 46 minutes
chilling 20 minutes
Total Time 1 hour 21 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

Make the bacon jam
  • 8 oz bacon finely chopped
  • 0.5 cup yellow onion finely chopped
  • 1 cloves garlic minced
  • 0.25 cup whiskey
  • 2 tbsp light brown sugar packed
  • 0.33 cup brewed coffee
  • 1 tbsp apple cider vinegar
  • 0.13 tsp black pepper
For the deviled eggs
  • 6 eggs large
  • 4 cup water plus more for rinsing
  • 0.25 cup mayonnaise
  • 1 tsp Dijon mustard
  • 0.25 tsp kosher salt

Equipment

  • 1 10-inch skillet
  • 1 2-quart saucepan

Method
 

Make the bacon jam
  1. Cook the bacon in a 10-inch skillet over medium heat for 8–10 minutes, stirring occasionally, until crisp.
  2. Transfer the bacon to a paper towel-lined plate.
  3. Pour off all but 1 tablespoon of bacon fat.
  4. Add the onion to the skillet and cook over medium heat for 4–5 minutes, until softened.
  5. Add the garlic and cook for 30 seconds.
  6. Carefully pour in the whiskey and simmer for 2 minutes.
  7. Stir in the brown sugar, coffee, vinegar, and black pepper, scraping up the browned bits.
  8. Return the bacon to the skillet and simmer over medium-low heat for 15–20 minutes, stirring often, until the liquid is syrupy and the mixture is cohesive.
  9. Cool the bacon jam until no longer warm.
Cook the eggs
  1. Place the eggs in a 2-quart saucepan.
  2. Add the 4 cups water, enough to cover the eggs by about 1 inch.
  3. Bring to a boil over high heat, cover, remove from the heat, and let stand for 12 minutes.
  4. Drain the eggs and rinse them under cold running water until cool enough to handle.
  5. Peel the eggs.
Fill the eggs
  1. Halve the eggs lengthwise and remove the yolks.
  2. Arrange the whites cut-side up on a serving platter.
  3. Mash the yolks with the mayonnaise, Dijon mustard, salt, and 2 tablespoons of the cooled bacon jam.
  4. Spoon the filling into the egg whites.
  5. Spoon the remaining bacon jam over the eggs.
  6. Refrigerate for 20 minutes before serving.

Notes

For the best texture, cool the bacon jam until no longer warm before mixing it into the yolks. Refrigerate leftovers for up to 2 days; freezing is not recommended. For an alcohol-free variation, replace the whiskey with apple juice.